Cream Puffs

Zoe Sheitman

Background:

• Called “Bocconcini con Crema” which means little mouthfuls of pastry with cream
• Very popular in Italy
• Served at weddings, birthdays, first communions and other celebrations
• Sometimes eaten with coffee

Cream Puffs

(Makes 12 large or 18-20 little puffs)



1 cup water

1/2 cup butter or margarine

1/4 teaspoon salt

1 cup flour

4 large eggs


Directions:

Preheat oven to 400 degrees F.

In a medium saucepan, combine water, butter and salt.

Bring to a boil. Remove from heat.

With a wooden spoon, beat in flour all at once.

Return to low heat.

Continue beating until mixture forms a ball and leaves side of pan.

Remove from heat.

Beat in eggs, one at a time, beating hard after each addition until smooth.

Continue beating until dough is satiny and breaks in strands.



For large puffs, drop by heaping tablespoon, 2-inches apart, on ungreased baking sheet.

For little puffs, the dough should be about the size of a walnut.

Bake until puffed and golden (40-45 minutes for large) (25-30 minutes for small)

Puffs should sound hollow when lightly tapped.

Let cool completely on wire rack.



To serve, with a sharp knife, cut off tops crosswise.

Scoop out any soft dough.

Fill with filling of choice. Replace tops.

Frost tops with glaze or sprinkle with confectioners' sugar.

Pastry Cream Filling



2 cups milk

1/2 cup sugar, divided

6 large egg yolks

Pinch salt

1/3 cup flour

2 teaspoon vanilla extract

1/2 teaspoon cinnamon





In a saucepan, bring the milk to a boil with 1/4 cup of sugar.

Whisk the egg yolks in a bowl with the salt and remaining sugar.

Sift the flour over the egg mixture and whisk it in until smooth.

When the milk boils, slowly whisk one-third of it into the egg mixture.

Then slowly add the egg mixture to the milk in the saucepan.

You must follow these steps to gradually raise the temperature of the eggs.

If you add them all at once to the hot milk they will curdle.

Return the saucepan to a medium heat and again bring to a boil, whisking continually.

The mixture should begin to thicken. Allow it to boil for another minute.

Remove from heat.

Whisk in the vanilla and cinnamon.

Transfer the pastry cream to a bowl.

Press plastic wrap against the surface.

Refrigerate until very cold, about 2 hours.

Sources
http://www.nellienest.com/creampuffs
http://www.mangiabenepasta.com/creampuffs.html